Preheat oven according to crescent package directions.In a bowl, combine cream cheese, onions and turkey.Mix well with a large spoon.Open rolls and tear where perforated.Cut each roll in half to produce 2 triangles.Spoon a small amount of cream cheese mixture in the center of each triangle.Wrap crescent roll around filling and brush with butter.Roll in panko bread crumbs to completely cover roll.Bake according to crescent roll directions.Serve warm.Makes 24-36 rolls (depends on the original amount of rolls in can.)

In a large saucepan combine cranberry sauce and chili sauce. Over medium heat, cook stirring occasionally until sauce is smooth and heated through. Add sausages and stir to combine. Reduce heat to low and cook until sausages are heated through. Serve warm.

In a small bowl, combine sugar and cinnamon. Spray each tortilla, one at a time with nonstick cooking spray. Sprinkle with cinnamon and sugar. Turn tortillas over and repeat on other side. Cut each tortilla into 4 wedges. Roll each wedge around a cylindrical shaped piece of aluminum foil that has been sprayed with a nonstick cooking spray. Use a toothpick to secure ends. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool completely before removing from baking pan and before removing inner foil. In a small bowl, beat cream cheese until smooth. In another bowl, beat milk and pudding mix for 2 minutes. Beat in cream cheese on low speed until combined. Fold in whipped topping. Cover with plastic wrap and refrigerate at least 1 hour, best if done overnight. Carefully remove foil from cannoli and fill with about 3 Tablespoons cream cheese mixture. Drizzle with melted chocolate and refrigerate 3-5 minutes or until chocolate is set. Store in refrigerator. Yield 40.

Combine all ingredients in a grease 4 ½ -6 quart slow cooker. Cover and cook on low heat 4-6 hours, or until rice is done. Do not overcook.

Cranberry Orange Bread

Ingredients:

2/3 cup powdered milk

2 cups warm water

3 cups flour

1 1/3 cups sugar

1 Tablespoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

1 egg, beaten

1/4 cup vegetable oil

Zest of 1 large orange

Juice from 1 large orange

¾ cup dried cranberries

Cream cheese, if desired

Method:

In a bowl, dissolve powdered milk in warm water, then combine with 2 cups flour, sugar, baking powder, salt, baking soda, egg, and oil. Beat with an electric mixer 2 minutes on low speed. Add remaining flour sifted over the cranberries (this coats the berries so they won't all sink to the bottom of your bread), orange juice and zest. Beat until combined. Fold in cranberries. Pour batter into a spring-form pan that fits inside a large slow cooker. Cover with paper towels sandwiched between top of stoneware and lid. Cook on high heat 2-3 hours. (Check bread with a knife to be sure it is done, as it will not brown like regular bread does). Serve with cream cheese. Makes 10-15 servings.

Place pork chops in a greased 3 ½ - 5 quart slow cooker. Combine pineapple and barbecue sauce in a bowl and pour over meat. Cover and cook on high heat 3-4 hours or low heat 6-8 hours. Serve over hot cooked rice with steamed broccoli and fresh pineapple on the side.

Adjust oven racks to upper middle and lower middle positions. Preheat oven to 425 degrees. On a sheet of parchment paper, unfold puff pastry and sprinkle with cheeses and salt and pepper. Top with an additional sheet of parchment paper and press with a rolling pin until puff pastry is about a 10"square. Remove top parchment and cut pastry into ¾ inch strips. Twist strips gently and lay 1" apart on parchment paper. You may sprinkle with any cheese that has fallen off while twisting. Bake 10 minutes moving from middle bottom rack to upper middle rack half way through cooking. Cool 5 minutes and serve warm.

In a medium sized bowl, combine all ingredients and refrigerate at least 4 hours or overnight. Serve with cheese straws.

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Cut marshmallows with sprayed and dusted cookie cutters for fun shapes. Lightly dust remaining sides with powdered sugar. Store in an airtight container up to 2 weeks.

Homemade Hot Chocolate

Ingredients:

1 pkg. (25 ounces) instant nonfat dry milk powder (about 10 2/3 cups)

1 jar (6 ounces) powdered nondairy creamer

2 cups powdered sugar

1 (16 ounces) can instant chocolate drink mix (such as Nestle Quick)

1 small package instant chocolate pudding

Method:

In a large bowl, combine all ingredients well. Store in an airtight container for up to 6 months. Preparation Directions: Add 3 Tablespoons dry mix to 1 cup hot water. Stir well to dissolve.

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Chocolate Mint Cookies

Ingredients:

1 ¼ cups butter, softened

2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 cups flour

¾ cup baking cocoa

1 teaspoon baking soda

½ teaspoon salt

32 round thin chocolate-covered mint patties

Method:

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well. Beat in vanilla. In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually beat into the creamed butter mixture. Drop by the tablespoon about 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 8-9 minutes or until puffy and tops are cracked. Invert the cookies onto cooling rack. Immediately place unwrapped mint on the top and flip half of cookie over to create a fold. Press lightly to seal. Cool completely. Makes 32 mint chocolate sandwiches.

Chocolate-Dipped Candy Canes or Oreos

Ingredients:

½ cup semi-sweet chocolate chips or vanilla baking chips

2 teaspoons shortening

12 candy canes or peppermint sticks or Double Stuft Oreo cookies

Method:

Line a cookie sheet with parchment or wax paper. In a double boiler melt chocolate chips and shortening until smooth. Tip boiler so that the chocolate goes to one side of the pan. Dip one candy cane/Oreo at a time on one side only. Place on parchment or waxed paper and allow to dry partially about 2 minutes. Sprinkle with crushed candy or sprinkles and allow to dry completely.

In a small bowl, combine first 5 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add lime mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Key-Lime Pie Popcorn

Ingredients:

1 Tablespoon fresh lime juice

2 Tablespoons freshly grated lime zest

1 Tablespoon green colored sugar

¼ teaspoon salt

1/3 cup coarsely chopped graham crackers

¼ cup popcorn

¼ cup oil

¼ cup granulated sugar

Method:

In a small bowl, combine first 5 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add lime mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Marshmallow-Peppermint Popcorn

Ingredients:

1/2 cup finely crushed peppermint candy canes

1 cup mini marshmallows

¼ teaspoon salt

¼ cup popcorn

¼ cup oil

¼ cup granulated sugar

Method:

In a small bowl, combine first 3 ingredients and set aside. Put oil, popcorn and remaining sugar. Fasten the lid of the "Whirly Pop" popcorn maker. Turn on high heat. Popping should start in about 1 ½ minutes. Continue stirring until popping almost stops. Remove quickly from heat and add peppermint-marshmallow mixture that was set aside earlier. Close lid and stir until mixed. Pour into large bowl and continue stirring with a large spoon until cooled.

Cheese Popcorn

Ingredients:

2 Tablespoons oil

½ cup popcorn

1 packet cheese from box of dry Macaroni and Cheese

Method:

Pop the popcorn as usual, on the stovetop, or hot air popper. Pour into a large bowl and sprinkle with cheese seasoning.

In a large saucepan, heat oil. Add carrot, celery, onion and minced garlic. Saute until tender. Remove vegetables from the pan and add Italian sausage to the pan. Brown the drain off fat. In a large stockpot, pour chicken broth, saute'd vegetables and the sausage. Add tomatoes with juice, and lentils. Season with salt, black pepper, crushed red pepper flakes, oregano, thyme, fennel seeds and bay leaf. Simmer until the lentils are tender, 30-45 minutes. Remove bay leaf before serving. Serve with potato rolls from bakery and baby carrots with ranch dressing for dipping.

Place ham on a rack in a large roasting pan. Cover and bake at 325 for45 minutes. In a small bowl, combine pineapple, jam, mustard, and horseradish. Spread over ham and bake uncovered for 15-20 minutes or until internal temperature reaches 140. Makes 8-10 servings.

Place potatoes in a large pot and add enough water to cover potatoes. Sprinkle salt over into the water. Bring to a boil over high heat, cover and reduce heat to medium and cook 20-25 minutes or until fork tender. Remove from heat, drain and mash with a hand mixer or potato masher. Add sour cream and combine well. Serve warm.

Place broccoli in a large saucepan, add about 1 inch cold water. Bring to a boil, reduce heat, cover and cook for 5-8 minutes or until crisp tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Dissolve cornstarch in cold water in a small bowl and add to broth mixture. Bring to a boil, cook and stir for 1 minute or until thickened and bubbly. Remove from heat, stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and stir in lemon juice and peel. Drain broccoli and serve with sauce.

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120-130 degrees. Add to dry ingredients, beat until just moistened. Add eggs, beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12 inch circle, brush with butter. Cut each circle into 12 wedges. Roll up wedges from the wide end and place point end down 2 inches apart on baking sheets sprayed with nonstick spray. Bake at 400 for 10-12 minutes or until golden brown. Remove from pans and cool on a wire rack. Makes 3 dozen.

In a large skillet, saute the onion yellow pepper and garlic in oil until tender. Transfer to a large stock pot add additional ingredients except chips and bring to a simmer and cook for 20-25 minutes. Makes 10 servings.

Cut off outer edge of pineapple and then cut into spears. Serve with fruit dip mixture (see below).

In a small bowl, combine whipped topping and yogurt. Refrigerate until ready to serve.

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (it will be sticky). Turn onto a a floured surface; knead until smooth about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half. Roll each portion into a 12x8 inch rectangle and brush with melted butter. Combine brown sugar and cinnamon, sprinkle over dough. Roll up jelly-roll style Cut into 12 slices. Place cut side down in to greased 13x9 inch baking pans. (**If you want to freeze for later, see special note below**) Cover and let rise until doubled, about 30 minutes. Bake at 350 for 22-28 minutes or until golden brown and done. Frost with favorite cream cheese icing and sprinkle with freshly ground cinnamon.

**To freeze directions**: Place cut rolls on a cookie sheet sprayed with a cooking spray, or lined with parchment paper. Freeze rolls until frozen solid. When frozen, put in zipper seal freezer bags or vacuum seal until ready to use. When ready to use, place frozen rolls in a greased pan with desired amount of rolls, leave room for rising. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 for 20-25 minutes or until done. Frost while warm and serve.

Place roast in a greased 4-5 quart slow cooker. Sprinkle with onion soup mix. Pour soda over the meat in the slow cooker. Cover and cook on low heat 7-8 hours or on high heat 4 hours. DO NOT USE DIET COLA in this recipe!

Heat oven to 450 degrees. Place sweet potatoes and onions in a 9x13 inch pan, drizzle with butter and toss to coat. Bake uncovered 25-30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10-15 minutes longer or until coated and tender.

Prepare salad according to package directions and serve with Cola Roast.

Cook and drain pasta as directed on package. Meanwhile in food processor or blender, place tomatoes with juice. Cover and process until coarsley chopped. Set aside. In a large skillet, heat oil over medium-high heat. Cook garlic, red pepper and parsley in oil about 5 minutes, stirring frequently until garlic starts to turn a golden color. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally. Add pasta and ¼ cup of the cheese to tomato mixture. Cook another 3 minutes, tossing gently until pasta is coated with sauce. Sprinkle with remaining cheese and serve.

Steam broccoli until tender but firm, about 5-7 minutes. Heat butter in a heavy skillet over medium heat, add garlic and saute for about 1 minute. Add the steamed broccoli, lemon juice and salt and pepper to taste. Stir to coat and heat through. Serve warm.

Cut French bread into 1 inch slices. Butter one side and sprinkle with about 2 Tablespoons of shredded cheese. Place prepared slices on a large baking sheet. Bake at 425 degrees for 8-10 minutes or until cheese is melted and golden brown. Serve warm.

Brownie Instructions:

Heat oven to 350 degrees. Spray 8x8 inch pan with a nonstick cooking spray. In a bowl, combine flour, ¾ cup sugar, cocoa, baking powder, and salt. Stir in melted butter, water and egg until dry ingredients are moistened. Spread in prepared pan. In a small bowl, mix cream cheese 2 Tablespoons sugar and vanilla. Drop small spoonfuls of cream cheese mixture over patter. Swirl with a knife. Bake 20-25 minutes or until toothpick comes out clean, when tested in brownie and not cream cheese. Cool completely, about 45 minutes. If desired sprinkle with powdered sugar before serving.

Preheat oven to 375 degrees. Unroll crescent dough and place triangles on a 12 inch pizza pan or stone, forming a ring with the pointed ends facing the outer edge on the pan, wide ends overlapping. Lightly press wide ends together. Combine the remaining ingredients, and spoon over the wide ends of rolls. Fold points over filling and tuck under wide ends. The filling will be visible and that is o.k. Bake for 20-25 minutes or until golden brown. Makes 6-8 servings.

Slice tomatoes about ¼ inch thick. Drizzle with olive oil and salt and pepper as desired.

In serving glasses, place desired amount of ice cream followed by desired amount of root beer. Repeat in each serving glass. Top each serving with a dollop of whipped topping and 1 maraschino cherry.

Heat grill to a medium high heat. In a medium bowl, mix ground beef, ¼ cup Caesar dressing, the egg and bread crumbs. (I prefer Panko Bread Crumbs, but regular will be fine.) Shape into 6 equal size patties (about ½ -inch thick). place patties on grill and cover grill. Cook on medium heat 7-10 minutes, turning only once or until center of patties is 160 degrees. During last minute, top each patty with cheese. If desired, place pita bread on grill for a minute to warm up or place in microwave. Fill pita halves with meat patty, remaining dressing, tomato and cucumber. Serve with Vegetable Spears and potato chips. Makes 6 servings.

Vegetable Spears: Cut desired vegetables into long "spears" or pieces. Serve in a glass with the vegetables standing up. I chose carrots, celery, and a red pepper for mine, however, you can choose vegetables your family enjoys. If desired, serve with salad dressing on the side for dipping.

Gently lay asparagus in a microwaveable dish. Drizzle with a little olive oil and sprinkle with salt and black pepper as desired. Place lemon and bay leaf over the top. Stretch plastic wrap over the dish, leaving one corner open for ventilation. Microwave on high 2 ½ - 4 minutes or until done.

Preheat oven to 350 degrees. In a large bowl combine hash browns, sour cream, butter, onions, soup and cheese. Spread mixture evenly into a greased 13x 9 inch pan. Sprinkle bread crumbs over the top and bake uncovered 45-50 minutes or until hot in the middle. Makes 8-10 servings.

In a large skillet, cook ground beef over medium-high heat until cooked through and no longer pink. Drain well. Salt and pepper to taste. In a small bowl, mix reserved pineapple juice, glaze and cornstarch until smooth. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and peppers. Continue to cook for 1-2 minutes, until heated through. Spoon about ½ cup meat mixture into each lettuce leaf, roll up (if desired) and serve with Simple Lo Mein (Recipe follows). Makes 6 servings.

Lo Mein instructions:

Heat oil in an extra deep 12 inch skillet over medium heat. Add chopped onion, carrots and mushrooms. Drain the sprouts, rinse under cold water and drain again. In a small bowl, combine Stir Fry Sauce ingredients. Add sprouts, stir fry sauce and noodles. Raise the heat to high and cook until the noodles are heated through and coated with sauce.

In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice and Fresh Tomato Salad (Recipe Follows)

Mix all ingredients in a medium sized bowl. Refrigerate until ready to serve.

Prepare brownies according to package directions. After removing from oven and brownies are still hot, sprinkle Junior Mints over the top of the brownies. Let sit a few minutes to melt and then spread on the top of the brownies with a knife.

Combine ingredients for marinade. Place pork chops and marinade in sealed container. Refrigerate and marinade for at least 8 hours. Remove pork shops from marinade and discard the marinade. Cook over medium high heat until done.

With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at the bottom. Place potatoes in a greased shallow baking dish. Sprinkle with salt; brush with 1/4 cup butter. Bake, uncovered, at 425° for 30 minutes. Brush potatoes with remaining butter and sprinkle with bread crumbs. Bake 20 minutes longer. Sprinkle with Parmesan cheese. Bake 5-10 minutes more or until potatoes are tender and golden brown.

Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a large soup pot, combine remaining ingredients and simmer over low heat 2-3 hours stirring occasionally.

Slow Cooker Directions: Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a 5 quart slow cooker or larger, combine remaining ingredients, cover and cook on low heat 8-10 hours on or high heat 4-5 hours.

Cut tops off bread bowls, and remove bread pieces to create a "hollow". Fill bowl with approximately 1 cup chili . Top with cheese or sour cream and enjoy!

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground walnuts (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with lemon juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground walnuts.

Heat oil in a large stock pot over medium heat. Saute onion, celery,garlic, green beans and zucchini for 5 minutes or until onions are tender and translucent. Add vegetable broth, drained tomatoes, beans, carrots, hot water, and spices. Bring soup to a boil, reduce heat to low and simmer for 20 minutes. Add spinach leaves and pasta and simmer for an additional 20 minutes. (Soup can be thickened with a little cornstarch and cold water if desired.)

Pour Parmesan cheese in a shallow bowl and set aside. Roll frozen rolls one at a time in melted butter and then roll in Parmesan cheese - working quickly - butter will re-freeze on roll. Place prepared rolls in desired pan. Cover with plastic wrap sprayed with non-stick cooking spray. Let rise until double in size and bake according to package directions.

In a greased 2 - 2 ½ quart slow cooker, place pork roasts. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. When done, remove from slow cooker and place on a serving platter.

Place cubed potatoes in a large pot and cover with water. Cook until potatoes are tender, drain. After draining well, return to cooking pot and add minced garlic and sour cream. Mash potatoes with a potato masher or hand mixer. Serve warm.

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and pomegranate. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Preheat oven to 375 degrees. In a skillet over medium heat, saute garlic and onion in melted butter until lightly browned, about 6-7 minutes. Stir in spinach, mushrooms, feta cheese and ½ cup cheddar cheese. Salt and pepper to taste. Carefully spoon mixture into unbaked pie crust. In a medium bowl, whisk together eggs and milk. Season to taste with salt and pepper. Pour egg mixture into pie crust, gently stirrring to combine with spinach mixture. Bake for 15 minutes, remove from oven and place sliced tomatoes on the top and sprinkle with remaining cheddar cheese, return to oven and bake an additional 35-40 minutes. (Until when jiggled the center is set.) Remove from oven and let set for 10 minutes before serving. Place grape bunch on individual plates before serving.

For orange drink: Combine all ingredients in a large zip-top bag. Seal and shake well until ingredients are thoroughly combined. To serve, dissolve 1 Tablespoon powder into 1 cup hot water. Stir well until powder is dissolved.

Preheat oven to 325 degrees. In a large skillet, brown meat with the onion. When meat is no longer pink, drain well. In a large bowl, combine cooked meat, potatoes, carrots and one cup gravy. Season to taste with salt and pepper. Roll out pie crusts. Place about ½ - 2/3 cup of meat mixture in the center of 6 pieces of pie crust that have been rolled out into about 10 inch rounds. Fold dough over meat mixture and seal edges with a fork. Cut slits in the top of each. Bake on an ungreased baking sheet for 20-25 minutes or until golden brown. Serve with remaining gravy.

In a large bowl, combine spinach, apples, cheese and walnuts. Toss lightly. In a small bowl, whisk together vinegar, syrup and olive oil. Pour over the salad, toss to coat. Serve immediately. (Salad isn't good if mixed ahead of time. Prepare the salad and dressing separately and combine just prior to serving.)

In a blender, combine tomatoes, onion and cilantro. Blend until smooth. In a sauce pan, pour chicken broth, chipotle chili and pureed vegetables. Bring to a boil and remove from heat. In individual bowls, place diced avocados on the bottom and pour soup over the top. Serve immediately with Avocado Feta Salsa, baked tortilla chips and a bunch of grapes on the side.

Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a bowl, combine the oil and lime juice. Mix well and sprinkle with fingers over each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, and lightly browned.

In a 3 ½ quart slow cooker, combine all ingredients except cheese, bread and brown mustard. Cover and cook on low heat 8-10 hours. Preheat oven to 425 degrees. Slice the French bread lengthwise like a sub sandwich. Spread brown mustard on inside of bread. Place cheese on both sides of bread. Strain meat and veggies from slow cooker well (saving sauce for dipping) and place meat and veggies on bread. Sandwich the sides together and wrap in foil. Bake for 10-15 minutes. If crunchier bread is desired, bake without foil. Slice sandwich while hot and serve with sauce for dipping. Serve with Cheetos chips and apple slices.

Method: Preheat oven to broil. Meanwhile, heat oil in skillet and place in chicken that has been sprinkled with onion powder, salt and pepper. Cook 8-10 minutes or until chicken is browned on both sides and no longer pink. Place chicken on a cookie sheet sprayed with nonstick cooking spray. Top with 2 slices of tomato, 2 slices of avocado, and 2 slices of cheese. Broil watching closely 1-2 minutes (do not leave unattended as cheese will melt quickly) until cheese is melted and lightly browned. Serve immediately with freshly cut cantaloupe on the side sprinkled to personal taste with Tangerine Strawberry Crystal Light powder.

In a large, heavy saute pan, heat 3 tablespoons olive oil over medium heat. Add chopped garlic, onions, and bell pepper; saute until soft. Add meat; cook and stir until browned. Drain off excess fat. Stir in spices, cilantro and tomato sauce. Simmer until cilantro wilts. Remove from heat, and cool until mixture can be handled. Wrap 2 to 3 tablespoons of meat in an egg roll wrapper and seal to look like and egg roll. Repeat with remaining ingredients. Heat vegetable oil in a wok or deep fry pan to 360 degrees F (168 degrees C). Fry patties in hot oil until golden brown. When done, transfer to plates lined with paper towels to drain. Serve with sour cream, and Mexican rice with a churro for dessert.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Peel and shred ½ of the potatoes. To keep potatoes from turning brown, put them in water until ready to use.) In a stock pot, saute onion until softened, about 4 minutes. Add potatoes (well drained from water) and cook for 2 minutes. (If they start to stick to the pan, add a little of the chicken broth.) Add chicken broth and gravy mix. Simmer 20-30 minutes. Garnish with cooked crumbled bacon and serve with romaine salad and hard rolls.

Pour salad greens into a large salad bowl. Chop broccoli into small pieces and slice green onions and add to salad greens. Break the ramen noodles up into small pieces. (I do this BEFORE I open the package - little or no mess) Remove flavor envelope from ramen packet and save for another recipe.

Melt butter in a large deep skillet. Add ramen noodles and walnuts and stir and cook over medium heat until light brown. Be sure to watch carefully and stir constantly- they will burn easily. Turn out onto a double thickness of paper towels and cool. When cool, add to salad greens. To prepare dressing, add all dressing ingredients to a blender and pulse until combined. Pour dressing a little at a time to the salad until desired seasoning is reached.

To prepare spaghetti squash, wash and dry squash. Poke the squash with a very sharp knife several times. (IMPORTANT STEP OR THE SQUASH WILL EXPLODE!)Microwave on high for 10 minutes. Meanwhile, in a large skillet, brown sausage with Italian seasoning until no longer pink. Drain well. Add spaghetti sauce and simmer over a low heat until ready to serve, adding a little water if it gets too thick.) After squash has finished the first 10 minutes, with a hot pad feel for tenderness, if still very firm microwave an additional 5-10 minutes. When tender, carefully cut open, remove seeds, and shred squash with a fork resembling spaghetti noodles. Serve squash "noodles" with spaghetti sauce over the top, steamed broccoli on the side with French bread.

Brown ground beef with onion until beef is no longer pink. Drain well. In a large soup pot, combine all ingredients and bring to a simmer over medium heat. Reduce heat to low and simmer 20 minutes. Serve with Cornbread and Raspberry Butter. (Recipe below)

Cornbread:1 yellow cake mix and ingredients called for on back of box2 boxes jiffy corn bread and ingredients called for on back of boxEggs

Preheat oven to 350 degrees. Combine cake mix, cornbread mixes and all ingredients called for on the back of all boxes. Combine well and pour batter in a greased 9x13 inch baking dish. Bake for 45-50 minutes or until toothpick inserted in middle comes out clean.

Preheat oven to 400 degrees. Spray large baking dish with a nonstick spray. Lay the chicken in the dish and sprinkle with salt and pepper. In a small bowl, combine all other ingredients. Stir until mixed and pour over chicken. Bake 30-35 minutes or until chicken is done. Serve with Cauliflower Parmesan. (Recipe below)

Put potatoes and garlic in a large sauce pan and add water to cover about 2 inches. Bring to a boil and cook for 7-8 minutes. Add cauliflower and continue to boil until potato is done. Remove from heat, and add milk and Parmesan cheese. Mash or use a hand mixer to combine until smooth or desired consistency. Salt and pepper if desired.

In a skillet, heat oil over medium heat. Add garlic and onion, stirring to cook through about 2-3 minutes. Add roast beef and continue to cook and brown on all sides. Add tomatoes, chilies, lime juice and cumin. Bring to a simmer and cook for 5 additional minutes. Season with salt and pepper if desired and garnish with cilantro before serving.

In a large sauce pan, bring water to a boil Add all ingredients to water. Cover and cook until rice is done, about 8-10 minutes. Fluff with a fork before serving and if desired season with salt and pepper.

Wednesday, September 17, 2008

Here is a few recipes that I will be presenting on KSL TV (Studio 5) today (Wednesday 17th). They are recipes that include ingredients that are on sale at Maceys Grocery Stores (Utah) during their case-lot sale starting on the 17th-23rd.If you don't have a Maceys, or don't live in Utah, these are still some great FALL recipes! Enjoy!

Combine meatball ingredients in large bowl. Mix well. Shape into 1 inch balls (about 4 dozen total). In a skillet over medium-low heat, pour a small amount of vegetable oil. Cook the meatballs for 8-10 minutes turning often to brown all sides until the middles are only slightly pink. Remove from heat and set aside.

Soup Directions:Heat the oil in a soup pot over medium heat, add onion, celery and garlic. Cook 8-10 minutes or until vegetables are tender. Add chicken stock, tomatoes and spices. Bring soup to a simmer over medium-low heat, then add pasta. When pasta is almost cooked, add meatballs and cook for 3 minutes. Serve with breadsticks. Serves 6.

Cook the linguine according to package directions, then drain, set aside and keep warm. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally until golden brown. Add onion and garlic and cook until onion is translucent and soft. Stir in oregano and basil. Add flour and stir to coat. Turn the heat down to medium, stir in the milk and bring to a low simmer. Simmer until sauce thickens. When sauce is thick, remove from heat and whisk in sour cream and Parmesan cheese. Serve sauce over hot linguine, with a side salad and light dressing. Makes 4-6 servings.

Bake potatoes for 1 hour, until tender. When cool enough to handle, cut each potato in half lengthwise, scoop out inner potato, leaving a 1/4-inch shell and transfer to a large bowl. Add bacon, sour cream and Cheddar and mix until blended. Season, to taste, with salt and black pepper. Spoon mixture back into the shells. Sprinkle with a little more shredded Cheddar. Arrange stuffed shells on a baking sheet. Bake 20 minutes, until golden brown.

To make chicken strips, coat chicken all over with Dijon mustard. Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat. Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes per side, until cooked through.

Meanwhile, in a small saucepan, combine tomato sauce, lemon juice, chili powder, hot sauce, and black pepper. Set pan over medium heat and bring to a simmer. Serve chicken with sauce and baked potatoes on the side.

Cashew Lime Chicken with Rice

Ingredients:

2 cups hot rice, cooked according to package directions

2 teaspoons olive oil

1 teaspoon ground ginger

3 cloves garlic, minced

1 1/4 pounds boneless, skinless chicken, cut into 1 inch pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

1/4 cup hoisin sauce

1 tablespoon lime juice

1 teaspoon lime zest

1 cup salted dry roasted cashews, garnish

Method:

Heat oil in a large skillet over medium high heat. Add ginger and garlic. Stir for 1 minute to not burn garlic. Add chicken and cook and stir until chicken is cooked on all sides. Add salt, pepper, broth, hoisin sauce, lime juice, and zest. Bring to a simmer for 10 minutes or until chicken is cooked through and the sauce thickens, about 10 minutes. Serve over hot rice and garnish with cashews. Served with a salad of fresh spinach, mandarin oranges and a vinaigrette.

Sweet and Sour Kielbasa

Ingredients:

Sauce:

2 cans (11 ounces each) chopped or crushed pineapple

2 tablespoons hoisin sauce

1 tablespoon light brown sugar

1 (16 ounces) kielbasa sausage

2 bell peppers, cut into 1 inch pieces

1 package stir fry vegetables

Hot cooked rice

Method:

Combine the undrained pineapple, hoisin sauce, and brown sugar in a blender and process until smooth. Transfer mixture to a medium saucepan and turn on medium heat. Bring to a simmer and cook for 10 minutes, partially covered. When done, set aside. Slice sausage, place in a skillet and cook on medium high heat for 4-6 minutes. Add bell peppers and stir fry vegetables. Continue to cook and stir for 3-4 minutes or until veggies are tender. Pour sweet and sour sauce over sausage mixture and serve over rice.

Frozen Lime Pie

Ingredients:

1 (8 ounces) container light Cool Whip, softened

1 (14 ounces) can fat-free sweetened condensed milk

1/2 cup lime juice (fresh is best, but the bottled works well) Graham cracker crust (I used the mini size)

Method:

In a medium bowl combine the Cool Whip, milk and lime juice until smooth. Spoon the mixture into graham cracker crusts. If you have extra filling, spoon it into glass cups. Freeze until firm, about 6 hours or overnight.

Sugared Wonton Wrappers and Oranges

Ingredients:

12 wonton wrappers (round are very pretty)

2 tablespoons granulated sugar

1 cup Cool Whip

1 (11 ounces) can mandarin oranges, drained

1 tablespoon powdered sugar

Method:

Preheat the oven to 400 degrees. Arrange wonton wrappers on a cookie sheet and spray them with a cooking spray. Sprinkle them evenly with granulated sugar, then bake until golden brown, about 5 minutes. Remove them from oven and arrange 4 of the wontons on a serving platter or individual serving dishes. Top each with 2 tablespoons Cool Whip and then 4 mandarin oranges. Top each with a second wonton wrapper and repeat with all layers. Sift the powdered sugar over the top and serve.

Wednesday, July 2, 2008

I will be on KSL Studio 5 again on July the 9th. They want me to do a cooking segment featuring the use of grocery coupons, and I will be presenting 3 meals you can prepare for a family of 4-6 people for less than $15.00 each.The show airs at 11:00am (only here in Utah, on KSL Channel 5), and the recipes I present will be posted on KSL.com later that day. Please watch and then make some comments both here and on the KSL website.

*I will also post the recipes here once I have finalized them. They may not be slowcooker recipes, but still, who wouldn't want a cheap meal idea!

Combine all ingredients by hand in a large bowl, until well mixed. Pour batter into a greased slow cooker or greased foil or glass pan. Cover with paper towels sandwiched between the slow cooker stoneware and lid. Cook on high heat 3 – 4 hours. When cake is done, remove from slow cooker and let cook 15 minutes before cutting. Serve alone or with cream cheese frosting. Makes 10-15 servings.

Place chicken in a greased 3 ½ – 4 ½ quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours. Shred chicken by pulling apart with two forks or potato masher. During last 30 minutes of cooking stir in sour cream. To serve, fold chicken mixture into a warm tortilla. Makes 8-10 servings.